Joan Graves

Peter Reid

Tracey Curtis

PROGRAM

MAINSTAGE

Martini Throw Ages: past, present and future

First, Do No Harm..Live! After a nasty bout of quinine poisoning from a house-made tonic water, Avery Glasser (Co-Founder of Bittermens) wondered how often house made tinctures, extracts, infusions and syrups were unknowingly making customers sick. That lead to the creation of First, Do No Harm, a forum where bartenders address all sorts of dangerous industry trends. We’ll answer questions like:
- Why is activated charcoal potentially dangerous?
- Can tobacco infusions really kill you?
- What about cannabis cocktails?
- How can Liquid Nitrogen be deadly?
- Why is house made tonic water not a great idea?
Come armed with questions as this is a very interactive session!

60 mins

Mainstage

Marian Beke (UK)

Growing up in the little city of Žilina in the country then called Czechoslovakia, Marian Beke always knew he wanted to work in hospitality. “My father has a wine business in our home town, selling from the cellar and distributing in restaurants and bars,” he says. “Since I was 9 or 10 I was helping him with the snacks and serving wine by the glass”
But his original idea was to be a sommelier, or follow in his father’s footsteps. Žilina, Slovakia’s third city, has a population of barely 150,000, and Beke didn’t come across cocktail bars until he moved to Bratislava to study hospitality as a teenager.
There were three or four international-style bars in Prague at the time, among them Bugsy’s and Tretter’s, which are still going today, and a trip across the border to the Czech Republic proved eye-opening. “The personalisation for each guest was what fascinated me the most,” Beke recalls. “It was liquid cooking, not just opening a bottle of beer or pouring a glass of wine, but customising the drink.”
Beke’s school didn’t teach bartending, not least because the students were too young, but after graduating he started work at a well-known Bratislava bar, Paparazzi (no relation to the Warsaw Paparazzi). “They called Shaker Bar School in for consultancy to teach us the London trends, about 16 years ago,” Beke says. “They literally threw away all our syrups, all our frozen purees, and they told us to start from scratch working only with fresh fruits.”
The training and inspiration worked a little too well. Beke decided on the spot to leave Bratislava, move to London, study English and learn to bartend. With both social media and smartphones in their infancy, no Google Maps and no Ubers, adapting to a new city where he didn’t speak the language – and a city double the population of his entire country – was tougher than it would be today.
“My language school had an internet café and you’d sit there and do your emails,” he recalls. “The first thing you’d do when you came to London, everyone advised, was buy an A to Z [London’s iconic street map]. So you’d take undergrounds, you’d know the tube station, and at the tube station, you’d open the page of the A to Z, and then you’d be walking the streets for half an hour trying to find the place.”
There was at least one familiar face in the big city: Erik Lorincz. “Erik was one year ahead of me, and he’s Slovakian: I knew him because he used to work across the road from me in Bratislava, and he left one year before me,” Beke recalls. “He got me my first job, at a nightclub called Attica: he was already a bartender, but I was a bar back.”
Moving on from Attica, newly acquired language skills in hand, Beke embarked on a learning programme that could hardly have been better calculated. First was Townhouse, the second bar from the team behind LAB, one of the most influential bars of turn-of-the-millennium London, where he learned to work fast, fluidly and with fresh fruit flavours.
Next up came Montgomery Place, a speakeasy then run by Ago Perrone. “That was something different to be doing classic cocktails, from Champagne to Negroni, and I learned Italian hospitality and how to socialise with guests,” Beke says. After three years, Perrone left for the Connaught, while Beke went to Artesian, where he worked alongside Alex Kratena, another émigré from the country formerly known as Czechoslovakia.
After Artesian, the next step was Purl. “That was a learning experience for me because they’d been doing liquid nitrogen and foams – it was nice to play with liquid nitrogen, dry ice, those kind of things,” he says.
And from there came the invitation to set up Nightjar, the much-awarded Shoreditch bar. “I started from zero, literally designing the bar, defining the team and creating the concept,” Beke says. “But after five years I was getting a bit comfortable there: after five years everything works, and you’re just doing a new cocktail menu once a year.”
The prospect, also, of having a family, and of getting old, weighed on him: nobody wants to be working 16-18 hour days with young children, or indeed in old age. The logical next step? To start his own place. And so, three years ago, he found a spot on Old Street and opened The Gibson, soft launching from November 2015, and opening formally in early 2016.
The transition from manager to owner was quite the culture shock. “Running a business is not about how good a bartender you are, or how good a cocktail it is – you can make the best cocktail in the world, but it doesn’t mean you’re going to be able to open the bar and operate,” he says. “There could be a million factors that could close your bar, from hygiene to licensing.”
Gibson is already much praised – it entered the World’s 50 best bars list at number 6 within weeks of opening – but Beke feels it’s barely hit its stride. “I was figuring it takes three, six, nine months to get the bar started, but now we’ve been open for one and a half years, it will take another six months to fix the social media, the music….” he says. “At a bare minimum, it’s two years.”
His logic is interesting. “It takes really two years to go through the menu and understand the menu, because it’s not about you: it’s about your clientele, what they like, your team, how to work with them, how to choose the right ones, how to fix the mistakes and establish the brand,” he says.
And what does his father, the wine merchant, make of his bar? I ask. Here Beke’s perfectionism glitters, hard as granite. “They’ve never been,” he says. “They know I opened a bar, but I want to fix the bar first. After two years, when I see it’s nice and settled, I’ll bring them in: there’s no point opening and just bringing them in two months later. That would just be stress.”

Beertails, the art of mixing beers & spirits

The final seminar on the Main stage at Perfect Serve the 28th of May will see Frederik Kampman, Chief Botanical Officer for Lowlander beer, and Kristian Jagerman, manager alt Helst Amsterdam and long time beer cocktail creator talk about beer in cocktails. The origins of the word cocktail still fuel debate but there’s no mystery around the etymology of the beertail. Beer, spirits, wine, syrups and cider have been mixed for ages, and beertails are now popping up on menus at more bars and events across the globe. They are delicious and a little bit frivolous, but who said the drinks industry was a serious one? Although we are in the middle of an exciting craft cocktail renaissance that revels in unique ingredients and unusual combinations, beer remains an underutilized ingredient behind the bar. Botanical brewer Lowlander is brave enough to bring beer back to a deservedly prominent place in your bartender arsenal.

60 mins

Mainstage

Kristian Jagerman & Frederik Kampman

Avery Glasser is co-founder of Portland-based Bittermens where he focuses on creating and producing new modifiers for the cocktail community. A dedicated barfly, Avery was invited to a bitters making event while living in San Francisco in 2007. His first attempt at making a flavor combination resulted in what is now tFrederik Kampman – Chief Botanical Officer While working in a gin distillery in the United Kingdom I fell in love with the use of botanicals in distilling and the fascinating world of cocktails. Having basically grown up in beer in The Netherlands I guess it was only natural that I started wondering what would happen if you would brew rather than distil with these botanicals. I grew curious about what kind of character these herbs, spices and fruits could give to beer. To my surprise I discovered that the Lowlands actually have a very intriguing history where it comes to brewing with botanicals. As Dutch explorers travelled the globe they returned home with cargos brimming with precious herbs and exotic spices, which soon made their way into Dutch beer. And so the idea for lowlander beer was bornhe Bittermens Xocolatl Mole Bitters. After requests from bartenders across the country for these bitters, he and his wife, Janet, formed Bittermens. and set off to launch a unique line of bitters, focusing on new combinations of flavors that would help enable bartenders and cocktail enthusiasts to make cocktails that couldn’t be made before. In 2017, Bittermens became part of the Sazerac family of companies with Avery and Janet still at the helm. On his company: Bittermens, now part of the Sazerac family of companies, is one of the world’s largest producers of all natural, GMO-Free and certified kosher bitters worldwide. Founded in 2007 by Avery and Janet Glaser, Bittermens has expanded its product line to include fourteen different varieties of bitters, ranging from their category-defining Xocolatl Mole Bitters to culinary-inspired blends like their Scarborough Herbal Bitters, supplying wholesalers and cocktail bars around the world. Solving problems for modern bartenders, the Bittermens portfolio now includes a line of liqueurs and specialty spirits as well as the Speed Craft line of all natural syrups.

Three lessons learned: About bars, people and life (plus rant)

In founding The Cocktail Trading Co., I got to live the dream of many bartenders, visionaries, ... people. There’s certainly been some accelerated growth, as well as many opportunities to apply my background in Psychology/Neuroscience, but easily the most rewarding has been in understanding people in bars. The result is entertaining, yes, and perhaps even insightful.

60 mins

Mainstage

Elliot Ball

Elliot Ball is a London bartender, who, with his partners Olly Brading and Andy Mil, formed the Cocktail Trading Co., which has garnered a reputation for a number of things - great cocktails with pretty radical serves, and a total absence of pretense. His background in Neuroscience aided him first in the understanding of flavour, but he eventually devoted his attention to overall enjoyment, and, in founding and running CTC, has experienced really quite a lot along the way...

House of Angostura Masterclass

Join us on the Main Stage during Perfect Serve Barshow Amsterdam for an exciting talk from the Global Brand Ambassador of a brand that pretty much every bar in the world has: Angostura! He shall give A masterclass on the world-renowned and celebrated Bitters, Rums and Amaro from the House of Angostura.

60 min

Mainstage

Daniyel Jones (TR&TO)

Daniyel Jones started competing in competitions in 2008, with just 8-years-experience in bar setting with a professional bartending certificate as well as a diploma in computing and information systems, and his business – Martini Makers - underway. In 2011 and 2012 he won consecutive titles of “National Bartender of the Year” and represented Trinidad and Tobago at the Taste of the Caribbean competition where he won “Best Rum Cocktail”, “Best Vodka Cocktail”and “Most Creative Cocktail” in each year of competition. During that time, he also earned the title of Caribbean Regional winner of the ANGOSTURA® aromatic bitters Global Cocktail Challenge. Always one to persevere, in 2013, he was crowned the overall winner of the Angostura® Global Cocktail Challenge, and was awarded the opportunity to experience the following year as the House of Angostura’s Global Brand Ambassador. At the end of his tenure, he was asked to stay on with Angostura as a Brand ambassador, and from 2013 to 2015 he has been conducting seminars, tasting and pairings of the Angostura® rum range and bitters internationally. He has travelled with Angostura to approximately 20 countries around the world from Australia to Russia, Latin America and the USA. After the launch of the award winning Amaro di Angostura®, Daniyel was appointed the brand’s Global Brand Ambassador in 2015.

The Conscious Bartender

During the Seminar he will introduce us to the world of agave and tequila; talking about the importance of it in the Mexican tradition and how the tequila in general is growing in international markets.

60 min

Mainstage

Dre Masso (UK)

Having spent some 20 years working in watering holes across London, Indonesia and Singapore, mixologist Dré Masso is a veteran of the international bar scene. So it may come as a surprise that Masso, who’s the Director of Mixology at PTT Family (which runs Potato Head Folk in Singapore and Katamama in Bali’s Akademi) never really planned on becoming a bartender. His first-ever bar stint was in 1992, when he was a Richmond College student studying photography in South London. As his course required him to pay for his own camera lenses and film, Masso had no choice but to take up a part-time service job at a nearby bar. There, he picked up skills in making cocktails — something he enjoyed so much he found himself more keen on going to work than to his classes. As they say, the rest is history. Masso worked at the bar throughout his college education and was later promoted to a full-time employee. He abandoned photography and, in the following years, honed his mixology skills in bars around Central London. Today, the 40 year-old is in charge of the cocktail programmes at PTT Family’s establishments and founding father of Altos Tequila.Over the years, Dre has become a recognized leader in the global bar industry. In 2009 he became a partner with our Maestro Tequilero, Jesus Hernandez, to create Altos Tequila. Writer of two important books on the history of cocktails, he was named Best Bar Mentor from the Tales of the Cocktail Spirited Awards 2016.

Italian cocktail culture: ‘Rosolio, Amaro, Vermouth and Bitter

Luca Missaglia will explore the history of Italy through some of its most iconic drinkings categories. From ancient Romans and classic cocktails to the modern Aperitivo trend and the popularity of Spritzes and Negroni...Salute!

60 min

Mainstage

Luca Missaglia (UK)

Italicus was created by the authority in Italian spirits, Giuseppe Gallo to bring back the forgotten Rosolio category. With key notes of Calabrian bergamot, IItalicus is made using the finest Italian ingredients to create a sip of Italy. The striking bottle design embodies the history and heritage of Italy’s distinctive regions, whilst telling the story of Rosolio’s time honoured traditional drinking occasion of Aperitivo. Italian born, Luca Missaglia joins the Italicus team from Aqua Shard where he held the position of Senior Bar Manager. Arriving in London in 2009, Luca worked in some of London’s renowned bars including LAB and Quo Vadis before taking over as Bar Manager the international Aqua Restaurant Group in 2014, Luca was been responsible for menu development for the iconic bar and restaurant, whilst creating and maintaining a fully immersive experience for guests. Since launching in late 2016, Italicus has received much critical acclaim, winning major industry awards and expanding into key international markets. In his new role, Luca will work alongside Giuseppe Gallo to continue to educate industry and consumers on Italicus and the ‘rebirth’ of the Rosolio di Bergamotto category. Giuseppe Gallo commented, “Luca is one of London’s leading bartenders, and his playful character and passion for his Italian heritage makes him a perfect addition to our team. 2018 is an important year for Italicus as we are planning global expansion, establishing our core markets and continuing the strong growth we’ve seen in our first 15 months.

Seasoning cocktails: understanding the basics of bitter

When you look at the average cocktail menu, you’ll see a description of a cocktail’s flavors, a listing of which spirits and juices were used, and then a single word to describe the sole bit of final seasoning in the cocktail - “bitters”. By just saying bitters, customers aren’t given a clue to what the final drink will taste like - and for those who aren’t familiar with craft cocktails, the word bitter may be a turn off. Where a decade ago there were only a few kinds of bitters available, now there are as many different types of bitters as there are herbs and spices available in a grocery store. They’re the final accent to your signature beverages and the difference between a mixed drink and a cocktail. In this session, Avery Glasser, founder of Bittermens, will start to teach you the basics of bitters, ranging from their historical use as folk medicine to modern methods of manufacture. You’ll leave this class armed with the knowledge of how to safely make bitters at home or at your bar, how to properly do a bitters tasting, and how you should approach using bitters for cocktails and in general cuisine.

60 min

Mainstage

Avery Glasser (USA)

Avery Glasser is co-founder of Portland-based Bittermens where he focuses on creating and producing new modifiers for the cocktail community. A dedicated barfly, Avery was invited to a bitters making event while living in San Francisco in 2007. His first attempt at making a flavor combination resulted in what is now the Bittermens Xocolatl Mole Bitters. After requests from bartenders across the country for these bitters, he and his wife, Janet, formed Bittermens. and set off to launch a unique line of bitters, focusing on new combinations of flavors that would help enable bartenders and cocktail enthusiasts to make cocktails that couldn’t be made before. In 2017, Bittermens became part of the Sazerac family of companies with Avery and Janet still at the helm. On his company: Bittermens, now part of the Sazerac family of companies, is one of the world’s largest producers of all natural, GMO-Free and certified kosher bitters worldwide. Founded in 2007 by Avery and Janet Glaser, Bittermens has expanded its product line to include fourteen different varieties of bitters, ranging from their category-defining Xocolatl Mole Bitters to culinary-inspired blends like their Scarborough Herbal Bitters, supplying wholesalers and cocktail bars around the world. Solving problems for modern bartenders, the Bittermens portfolio now includes a line of liqueurs and specialty spirits as well as the Speed Craft line of all natural syrups.

INTERACTIVE STAGE

Creating your Legacy

*Breaking News*
We have the pleasure to announce this very special seminar on the interactive stage on Monday 28th of May at 1 PM with none other than Constantinos Kazelis, one of the bartenders of Lost & Found in Cyprus, currently ranked #29 in the world's 50 best bars and finalist at this year's Bacardi Legacy,
and our very own recent Bacardi Legacy World Champion, Eric van Beek from bar TwentySeven!
For all bartenders longing for greatness this is not to be missed. Space is limited at the interactive stage and it is first come-first (Perfect) Serve so arrive early!

60

Interactive stage

Eric van Beek (NL) & Constantinos Kazelis (CY)

My name is Constantinos Kazelis. I was born and raised in Cyprus, went to the Uk in 2010 where I studied Landscape Architecture and Garden Design, dropped out in 2012 and returned to Cyprus.
After 2 temporary jobs at Scarabeo and Red Bicycle i was hired at Lost + Found Drinkery as a preps guy. Lost + Found is currently listed #29 in worlds 50 best bars. This is the third consecutive year with the two past placements being 48th and 43rd. Also nominated and made it in the top 4 for best international bar team at tales of the cocktail last year.
I have been in Lf drinkery for 4 and a half years.
Previous competions were Legacy 2016, Skinos MCC2016 and 2017 where me and my partner won the Global finals.
Im also in charge of the lost + found exposed youtube series.
This year I competed Legacy where i made the Final 8 with my drink Back in Black.
Eric van Beek is currently head bartender at Bar TwentySeven. Previously have worked as a bartender at the Pulitzer’s Bar and the Ink Hotel. Van Beek has been a bartender for almost 3 years now. This year van Beek competed in the Bacardi Legacy Global competition with his drink “Cariño” which was held in Mexico City. Van Beek was able to the trophy home and thus becoming the 1st dutch bartender to ever win Bacardi legacy and the 4th ever to win a global cocktail competition.

Into the darkness: Amaro to the MAX

During Perfect Serve's first day, May 28th at 2 Pm, join Amaro legend and bartending great Matteo Zed, on an exclusive interactive talk that goes deep into the depths of Amaro. Unique products, descriptions and brands that stretch what amaro is. Or does it?

60 min

Interactive stage

Matteo Zed

Considered one of the most talented Italian Bartender around the world, globally in less than three years he was in the first four positions at the Bacardi Legacy Finals 2012 in Portorico, 2nd position at the Diplomatico World Tournament in 2013 in venezuela and in 2015 he was Global American Champion (all Americas) during the Belvedere Martini Challenge Competition, then he also gaining the third position in the World Final as the USA Competitor in 2016 in London with his James Bond Drink The “International Martini”. In 2013 really curious and interested to the Japanese Bartending Concept, He had the great opportunity to work under the authority of the Sensei Hidetsugu Ueno behind the stick of the super famous ‘High Five’ bar in Tokyo, where he learned a lot about Japanese Concept of hospitality and Nippon Mixability. He collaborates with many National and International Magazines such as Drinks International, Bartenders Magazine and BarLife. His cocktails have been published by Simon Difford and even by Gary Regan in his book “101 Best New Cocktails” and Matteo's way to make ‘Bar’ was a subject in a BBC television program about Italian Food &Beverage panorama. From 2014 to 2016 he worked as Global Brand Ambassador for Strega Alberti Liquor, and during is role; Strega liquor gained a good position in the Most Loved Liquors in the Best World’s Bars ranking by ‘Drinks International’ Magazine. In 2015 BARGIORNALE Bar Awards given him the title of ‘Best Italian Bartender Abroad’, from 2013 he is one of the Academy Judges for the Famous Ranking of“BEST 50’s BARS. Right now he is in NYC where he moved in 2015, where he was behind the Bar of ‘DEL POSTO’a Joe Bastianich Fine Dining Restaurant, ZUMA, Black Tail and Sweet Polly. From October 2017 he is working as Beverage Specialist in the GIORGIO ARMANI RESTAURANT in 5th Avenue New York. His future desire and goal is to return soon in Italy to invest in a Bar Project with represents himself totally.

Personal Branding

Always wanted to know how you can get your name more out there? Or perhaps you’ve been in a position where you had to generate publicity around yourself, your bar or your winning cocktail. During the ‘Personal Branding’ seminar Dorien Kuiken en Rachel Persoon of Typhoon Hospitality will share all the tips & tricks on how you can promote yourself in the online and offline media. This will help you to differentiate yourself from the competition and create more opportunities for yourself in the future.

60 min

Interactive stage

Team Typhoon Hospitality

Typhoon Hospitality is a storytelling agency and operates globally within the hospitality industry. With our international team we create, leverage and distribute the best stories through added-value and creative mix of marketing, events, design, PR & social media concepts for restaurant, bars, hotels, spirits, hospitality brands and the people behind them.

Guilty by association

This seminar will be most interesting for seasoned bartenders who are in constant interaction with guests while making drinks & for servers who know their drinks and want to elevate there game. I want to try to give some insights to bartenders who want to be remembered by the guests they serve just by altering small details in there routine. We’ll talk about the macro of a guest experience and how to go into micro to make it memorable. This could even be of value for sales reps who’re pushing products or bartenders who enter competitions and struggle figuring out how not to be mediocre..

60 min

Interactive stage

Jente Gees

Walking on these mega yachts and training people to serve only small groups of high end guests made me rethink approaching menu’s & bartending in general. When there are only 10 guests to entertain paying approximately 250.000 euro for a week, there is a little part of you that should try to make it memorable. With the limited space in sky lounge bars, preference lists and the limited presence of centrifuges & other hardware the human factor becomes THE make or brake factor in the whole equation..

Wizardry with Merlin

He will show you the different outcome of various common infusion-techniques plus his way in direct comparison and also gives you an insight into the optical, shelf life and sensory effects of cocktail aging and clarification. This seminar will be great for the beginning, as well as the experienced, molecular driven bartender!

60 min

Interactive stage

Tom Zyankali (DE)

Tom is well known for his scientific approach, and in this exclusive seminar we will dive deep into the technical matter!

MAINSTAGE

Breaking the square

When was the last time that you misunderstand what a customer wanted? Well it is frustrating isn’t it (if you thrive for the best service possible)? But why does this occur? Having a lots of experience on the both sides with almost 20 years in the hospitality industry, countless observation, numerous psychological books and plenty different training on the subject. Trying to decipher why misunderstanding is happening repeatedly. Be aware you might not like the answers.

Zoltan Nagy (HUN

Distillation, Barrels, Blending – What is the Secret of a Great Rum?

Go in depth with esteemed rum maker himself, Robert J. Serrales on all aspects that makes rum such a great category!

60 min

Mainstage

Robert J. Serrales, PhD

Roberto Serrallés is a sixth-generation rum maker based in Ponce, Puerto Rico, where his family business, Destilería Serrallés has been operating since 1865. As one of America’s oldest owned and operated family businesses, Destilería Serrallés has been producing fine rum for over 150 years. Its flagship brand, Don Q, is the leading premium rum brand on the island. Roberto began working at Destilería Serrallés in 2004 after completing a PhD in Environmental Sciences from the University of Oregon. He designed and implemented a state-of-the-art wastewater to energy treatment facility that has helped turn Destilería Serrallés into one of the greenest distilleries in the Caribbean. Roberto was honored with the Master Rum Distiller of the Year and the Rum Experience Pioneers awards at the 2012 Golden Rum Barrel Awards ceremony in London and was named Best Rum Expert of the Year at the 2013 International Rum Conference in Madrid.

The power of social media: the cocktails for you story

From ‘influencers”, “bloggers” to “instagram models” what the fuck is all this bullshit even about? How did one guy in a town in Ireland build the worlds largest facebook bartending page? How can YOU leverage the power of social media to elevate your career as a bartender, build your brand or create PR for your venue? Join Danil Nevsky and Eddie Rudzinskas in this insightful seminar at Perfect Serve Barshow Amsterdam!

60 mins

Mainstage

Danil Nevsky & Eddie Rudzinskas

Eddie Rudzinskas He is is first and foremost a bartender. I love the buzz of a busy bar, the sound of people laughing and spontaneity of the night as it goes by. Like many before me and many after me I started in humble origins of restaurant and nightclub work slinging cocktails that matched every colour of the rainbow laced with the most neutral of spirits. This created an itch...and the itch needed scratching which naturally led to my first competition which led to my first independent bartending set followed by my first inevitable loss with tears & regret. Nevertheless you always have to get back on the horse or walk forever. I joined the IBA competition then I won the Irish national final in 2014, finished 2nd place globally & was awarded the Green Blazer, one of the highest accolades in the organisation. The feeling of being part of something like the IBA led me to understand that our bartending community if enormous yet disconnected. During my journey I started Cocktails For You to help me keep track my progression throughout my career. I never had a mentor to guide me except google, youtube & my mistakes I made on the fly. So an idea was born. Cocktails For You grew over the years as I shared cocktail recipes, techniques & videos with others worldwide. Now I have one big family that I can contact and depend on if I need anything. If I can inspire and help a bartender on the other side of the world by sharing a picture or video then I consider my mission a success. I am Eddie Rudzinskas and I want to bring cocktails to you.Danil Nevsky: A career now over 14 years in the making ranging from waiter to operations director. From learning the bartending craft in Scotland in his youth he set out to prove himself to the world, collaborating with Orchid Cocktail Bar in Aberdeen saw the small bar win 2012 Cocktail Bar of Year. Setting his sights beyond the island he joined the opening team in Tales & Spirits in Amsterdam with a dream to learn more & discover what the world has to offer. Three years later & a whole range of awards, competitions & articles later the bar sat firmly at number 18 of the Worlds 50 Best Bars. He was invited to join the Worlds 50 Best Bars Academy & started travelling to share his passion for the Hospitality Industry. Not one to stop there he partnered up with Eddie Rudzinskas at Cocktails For You & launched the Vagabond Project - 12 months, 12 bars, 12 countries - aiming to learn more about the worlds drinking cultures, people & bartenders. Recognised for his work by the Tales of the Cocktail he was invited to join them as an Attaché & writer for their website. After finishing his global tour he has recently settled in Barcelona to focus on the Cocktails For You platform, his writing & still holds down 2 shifts a week at Two Schmucks Bar in the Raval District. With a background in Theatre & Acting has seen Danil bring a completely different approach to drinks, presentations & brand communication. Having a string of success in the Cocktail Competition sector over the years thanks to his innovative approach to storytelling & drinks creation. The stage is set, the audience is seated & the curtains are drawn. What will happen next?

L’atelier Merlet, Bouilleurs & Bartenders

This amazing event during Perfect Serve will be split up in two parts! The first part will focus on Luciole and it's bartender Guillaume Le Dorner. The second focuses on the local community of top cocktail bars. Be sure to get snuggly in for this ride! On part one: Luciole is cognac dedicated cocktail bar, opened in Cognac in 2017 by Tony Conigliaro and Guillaume Le Dorner. Luciole brought from London to Cognac the skills and knowledge of Tony C’s laboratory Drink Factory, to highlight the special spirit in some creative and conceptual drinks. Guillaume will present the work behind the creation process, and how to create a concept around one spirit in a very specific geographical context.On part two: Cognac cocktails contest with 5 local bartenders presenting their Cognac cocktails using Merlet Brothers Blend, VS or VSOP. Thomas Datema - Housebar Wouter Bosch -Rosalia's manegerie Joris de Winder -Calle Ocho Tim Lefevre -Door 74 Mounir Hamza -The Tailor Cecile Fayn -Flying Dutchmen Cocktails

120 min

Mainstage

Guillaume Le Dorner and many more

Guillaume Le Dorner (aka "G") has been bartending for many years now and has managed many places including the legendary 69 Colebrooke Row (London), taking it to the top bars in the world for several years. His experience and knowledge on cocktails and cognac makes G one of the few cognac cocktail expert. Back in France, he opened Luciole in Cognac with Tony Conigliaro. The first bar dedicated to cognac in Cognac.

From the Victorian to Modern era

Mr Fogg’s main man, Giovanni Magliaro and his team will take us through the history of gin, and mainly genever and how it relates to drink mixing past, present and the future. Obviously, genever makes all of our hearts grow fonder and we hope to see you there for this packed seminar on the second day of Perfect Serve Barshow Amsterdam on the main stage!

60 min

Mainstage

Mr Fogg’s (UK)

Perfect Serve is proud to host a bar that is on every bar aficionado's lips recently: the wonderful Mr Fogg's gin Parlour in London!

The Sustainable Bartending Project

Join Lucas Groglio from Argentina in the final seminar of Perfect Serve Barshow Amsterdam 2018. Lucas is one of the world leading industry people when it comes to sustainability, one of the hottest debated subjects in our industry currently!

60 min

Mainstage

Lucas Groglio (ARG)

INTERACTIVE STAGE

How global Spirits competitions can level the playing field

If you have never considered entering your small brand into a spirits competition for fear it will be crushed by one of the "big guys," it may be time to look more closely. Yes, there is a cost associated with the product submission, something which may be an obstacle for small brands with little to marketing budget, but if a product is stellar and put in a blind tasting for its category, the cream of the crop tends to rise to the top. That's the beauty of blind tastings with experienced judges from around the world, as seen with the world's two most prestigious competitions, the San Francisco World Spirits Comp (SFWSC) and the International Wine and Spirits Comp (IWSC). Come spend some time with Danny Ronen, judge from the US for various Global competitions and discover how succeeding in the a competition has changed some small brands forever, while tasting some of this year's SFWSC Double Gold medalists -- you'll be surprised which companies have been affected greatly by a win in these renowned competitions. We'll give you a hint... Tito's.

60 min

Interactive stage

Danny Ronen (USA)

At the turn of the millennium, Danny Ronen founded DC Spirits, a food/wine/spirits educational organization to open people’s perspectives and help them discover new and exciting things, especially small producers and sustainable products. He writes and runs trainings, classes and presentations for hundreds of people on such diverse topics as denomination of origin, production and global impact within spirit categories. Ronen also has the honor of now working with two long-time friends and colleagues: as Director of Education for Kathy Casey’s Liquid Kitchen, he works with properties such as the Fairmont, Raffles and Accor Hotels, nationally and internationally to hone their beverage programs — as Global VP for Unlimited Liabilities with Russell Davis, Ronen works on a bevy of product development and brand strategy across the world. In their abundant spare time, Davis and Ronen opened Academia, a bar in Austin, focusing on casual cocktails in a setting that unintentionally feels like Hogwarts. Ronen can often be found experimenting and creating new flavors in your neighborhood. Please keep him away from butane torches, hand blenders, and caffeine.

Attitudes & Altitudes

Explore how the pairing of Single Malt Scotch Whisky and Single Estate Ceylon Tea takes both to the next level. Find out what "terroir" means for both and how they have been historically connected for centuries. It's Tea Time just the way you like it!

120

Interactive stage

Robert Schinkel

Robert Schinkel is a bartender, tea sommelier and the founder of Pekoe. After 15 years of bartending and 10 years of travelling the world talking about mixing tea and spirits he combined all his experience to create Pekoe, his own range of tea liqueurs. Robert's passionate about hospitality, flavour and history and always strives to create something new or discover unexplored routes. Tea and spirit pairing is such a route and he looks forward to sharing it with you.

The best Ice for a cool Planet

The best Ice for a cool Planet: High-quality ice is a crucial ingredient to probably every bartender around the world. At the same time, refrigeration and ice makers often make up the biggest part of your CO2 footprint and a big fraction of the monthly energy bill. The question is: How can you minimize your energy consumption without compromising on the quality of your ice? Hoshizaki, a manufacturer of high-end ice makers and refrigeration devices is one of the real pioneers in the market when it comes to sustainability and environmental responsibility. In this session, we want to provide hands-on practical and relevant information on: - What makes perfect ice? - Hoshizaki’s approach to ice making technology - Perfect ice and sustainability - Why it makes sense to “go green”- Water saving potential and energy saving potential - How to prepare yourself for the upcoming energy efficiency guidelines issued by the EU commission - How to distinct “real” sustainable devices vs. energy efficiency scams. Placing reliability, durability, and energy efficiency at the centre of our design process, generations of Hoshizaki engineers have contributed to building an international reputation for robust, affordable, and energy-efficient commercial ice makers for bartenders with the highest standards regarding ice for their creations. Hoshizaki’s holistic pursuit of the sustainable route covers the entire supply chain and is even reflected in one of the company’s guidelines: “A good product comes from a good environment.”As one of the largest manufacturers of commercial ice equipment, the company employs over 13,000 people worldwide and is also the world’s second largest manufacturer of commercial refrigerated food service equipment servicing customers in over 100 nations.

60 min

Interactive stage

Paolo Moro

Paolo Moro, Director for Business & New Product Development with Hoshizaki EMEA and expert in commercial ice makers, has almost 30 years of experience in managing sales, marketing, operations, technical service support, H.R., and business development strategies within the foodservice equipment industry all over the world. His deep knowledge regarding the operational aspects of the industry paired with his inspiring personality makes him the ideal person to explain Hoshizaki’s sustainable and energy-efficient approach to high-end ice makers.

First: do no harm live!

First, Do No Harm...Live! After a nasty bout of quinine poisoning from a house-made tonic water, Avery Glasser (Co-Founder of Bittermens) wondered how often house made tinctures, extracts, infusions and syrups were unknowingly making customers sick. That lead to the creation of First, Do No Harm, a forum where bartenders address all sorts of dangerous industry trends. We’ll answe questions like: - Why is activated charcoal potentially dangerous? - Can tobacco infusions really kill you? - What about cannabis cocktails? - How can Liquid Nitrogen be deadly? - Why is house made tonic water not a great idea? Come armed with questions as this is a very interactive session!

60 min

Interactive stage

Avery Glasser (USA)

Avery Glasser is co-founder of Portland-based Bittermens where he focuses on creating and producing new modifiers for the cocktail community. A dedicated barfly, Avery was invited to a bitters making event while living in San Francisco in 2007. His first attempt at making a flavor combination resulted in what is now the Bittermens Xocolatl Mole Bitters. After requests from bartenders across the country for these bitters, he and his wife, Janet, formed Bittermens. and set off to launch a unique line of bitters, focusing on new combinations of flavors that would help enable bartenders and cocktail enthusiasts to make cocktails that couldn’t be made before. In 2017, Bittermens became part of the Sazerac family of companies with Avery and Janet still at the helm. On his company: Bittermens, now part of the Sazerac family of companies, is one of the world’s largest producers of all natural, GMO-Free and certified kosher bitters worldwide. Founded in 2007 by Avery and Janet Glaser, Bittermens has expanded its product line to include fourteen different varieties of bitters, ranging from their category-defining Xocolatl Mole Bitters to culinary-inspired blends like their Scarborough Herbal Bitters, supplying wholesalers and cocktail bars around the world. Solving problems for modern bartenders, the Bittermens portfolio now includes a line of liqueurs and specialty spirits as well as the Speed Craft line of all natural syrups.

How to start up a brand in the beverage industry as a small player

This talk will be about the pitfalls and difficulties of starting up a brand in the beverage industry. It’s a very volatile and competitive market where each brand is protecting it’s volumes with high care. Choosing your partners and collaborations are extremely important and can have great effect on the future of your brand.

OUR PARTNERS

THE PARTICIPANTS

Register as partner

Perfect Serve Barshow is THE bartender networking and inspiration event in Amsterdam! Whether you’d like to meet up with fellow mixologists, learn through seminars by industry experts or try the new trending drinks this show is a must for you. I look forward to meeting you during the Perfect Serve Barshow 2016! The whisky is on me ;-)

Sietse Offringa, Brand Ambassador Whisky

Perfect Serve Barshow is for APS Glass & Bar Supply B.V. the barshow in The Netherlands where we meet International top bartenders and innovators in a professional, attractive and intimate ambiance. We are proud on the partnership, where we have the possibility to reach our target group in a qualitative manner.